Clean Detox Plan: Dinners

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Quinoa Salad with Roasted Vegetables


Serves 1-2

1 cup quinoa

2 cups water

2 small zucchinis, chopped

1 medium carrot, chopped

1 small red onion, chopped

Enough oil to lightly cover vegetables

Sea salt to taste

2 small yellow (summer) squash, chopped

juice of one fresh lemon



Roast chopped vegetables in the oven at 300°F until tender. Bring the quinoa and water to a boil in a medium pot and then reduce the heat to a simmer and let cook for 10-12 minutes, or until water is absorbed and quinoa is fluffy. Toss everything together in a large serving dish. Serve warm or at room temperature with fresh lemon juice and sea salt to taste.